Here’s a sweet and fruity twist on a classic Southern treat:
🍓 Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
For the Cake:
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1 box strawberry cake mix
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¾ cup vegetable oil
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4 large eggs
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1 cup sour cream
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1 cup brown sugar
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1 tbsp ground cinnamon
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1 tsp vanilla extract
For the Strawberry Cream Icing:
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1½ cups powdered sugar
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2 tbsp strawberry puree (fresh or thawed frozen strawberries, blended)
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2 tbsp melted butter
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2–3 tbsp heavy cream or milk
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½ tsp vanilla extract
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Pinch of salt
Instructions
1. Prepare the Cake Batter:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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In a large bowl, mix the strawberry cake mix, oil, eggs, sour cream, and vanilla until well combined.
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In a separate small bowl, mix together the brown sugar and cinnamon.
2. Layer the Cake:
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Pour half of the cake batter into the prepared pan and spread evenly.
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Sprinkle the brown sugar-cinnamon mixture over the batter.
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Pour the remaining batter over the top and gently swirl a butter knife through the layers a few times (don’t overmix).
3. Bake:
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool slightly (about 10–15 minutes) before icing.
4. Make the Icing:
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In a bowl, whisk together powdered sugar, strawberry puree, melted butter, vanilla, and a pinch of salt.
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Add cream 1 tablespoon at a time until it reaches a thick but pourable consistency.
5. Ice the Cake:
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Pour the icing over the warm cake and spread it evenly.
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Let it set before slicing.
